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Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa Recipe

Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa

Recipe courtesy Caprial and John Pence, Caprial and John's Kitchen, Ten Speed Press, 2002

Show: Sara's Secrets

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on April 11, 2010

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    Takes a while to roast the peppers and make the salsa and everything, and the yield is a bit small if you're making for a dinner party or something like that. I added about six plum tomatos from a can to stretch the soup, and the flavor was great. I might skip the salsa and serve with garlic toast.

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  • on December 24, 2009

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    This is definitely a soup worth making...and not all that difficult (as soups go. I did substitute sour cream for the creme fraiche, and think that it would have been even better with the creme.

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  • on January 01, 2006

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    I made this recipe as a starter on Thanksgiving and it was terrific. I served it room temperature instead of chilled and everyone absolutely loved it!!!

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  • on June 26, 2005

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    I made this for June's "cooking club"- the theme was "Things that are cold"
    It was a huge hit! Everyone loved it! I will definitely make this again.

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